Zucchini and Tomato Frittata

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I’ve been on a frittata kick recently for my quick-to-reheat breakfasts for the week. In around 30 minutes on a Sunday, I have prepared the bulk of my weekday breakfasts with a frittata. To get good fats and carbs, I usually top the frittata with avocado and have some fresh berries.

In another 30 minutes on Sunday, I have also prepped the main dish to pack in my lunches for the week - salads. For a guide, see my Infographic Super Simple Prepared Salads. 

As I shared in my first frittata recipe, one of the top healthy habits to strive for is a healthy breakfast. Especially when you make the swap from a meal heavy on carbs, sugars, and unhealthy fats to one composed of mostly protein and veggies. This is a must for eating healthy. 

To note: If you are curious about intermittent fasting and skipping breakfast, my research and experience has been that it depends on the person. It is not best for everyone and it doesn’t work for some. Skipping breakfast doesn’t replace having an overall healthy eating regimen. 

Reasons a frittata makes a great breakfast option:

• Frittatas are relatively easy to make. Saute a bunch of veggies in a large skillet. Leftover veggies work, too. Pour in whisked up eggs, pop the skillet in the oven, and bake until the eggs are set. Slice the frittata into five even pieces and wha-la, breakfast is ready to go for the whole week.
• Frittatas are easy to adjust quantity. You can make your frittata according to the number of days you plan to eat it and your nutritional goals. For example, the number of eggs you use will depends on how many days you plan to have it for breakfast as well as if you are a male or female. Males should consume about 3-4 eggs each morning and females 2-3 eggs each morning. Males will also need more vegetables than women.
• Frittatas are an easy clean up. It is a one dish meal. You bake the frittata in the same skillet you cook the veggies. This creates fewer messy kitchen tools to clean up like you would have if you made egg muffin cups.
• Frittata slices can be eaten warm or cold. If you have time and access to a microwave, 30-60 seconds will be enough to heat up a slice. Otherwise, it tastes just fine cold.

For another frittata recipe, check out Brussels Sprouts and Sweet Potato Frittata.

Enjoy and comment below if you give this frittata a try.

If you need some help with healthy habit game planning and accountability, let’s set up a time to talk.

To your best health and wellness,

Jen

Zucchini and Tomato Frittata

Serves: 5 servings
Total time: 30-40 minutes

Ingredients

• ¼ small onion, chopped
• 1 large zucchini, diced
• 1 cup halved grape tomatoes
• 1 tsp of turmeric, optional
• 10 eggs (or more, see notes)
• Salt and pepper
• Other seasonings to taste

Directions

1. Preheat oven to 350 degrees Fahrenheit. 
2. Drizzle olive oil in a large, oven-proof skillet over medium heat. When oil is hot, add onion and cook for 2-3 minutes to soften. Add zucchini and cook for 10 minutes or until zucchini is softened, stirring frequently. Add the tomatoes and turmeric, if using, and stir to combine. Cook until tomatoes soften. 
3. While the vegetables are cooking, beat eggs with a fork in a large bowl. Add a splash of water, salt and pepper to taste, and beat again until well blended.
4. Once the vegetables are softened, add the egg mixture to the skillet. Stir to mix eggs and vegetables. 
5. Place skillet in the oven and bake 10-15 minutes until the eggs are set in the center. 
6. Remove from the oven and let cool. Slice the frittata in the pan or on a cutting board. 
7. Store leftovers in a sealed container in the refrigerator for up to a week. 

Notes:

• The portions of veggies and eggs in this recipe equals five servings for the average female. If you are a male, increase the veggies and eggs by at least 50% to get five days worth of servings. Make sure your skillet is large enough to accommodate these portions.